Fall Omelet with Squash and Crab Meat

This omelet is a blend of sweet spaghetti squash, leafy green spinach, and tasty crab meat all nestled in egg white goodness.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 285 Calories

Ingredients

• 3 egg whites
• cooking spray
• 1 dash hot pepper sauce (such as Tabasco®), or to taste
• 2 cups frozen chopped spinach, thawed and drained
• 1 cup cooked spaghetti squash
• 3 ounces cooked lump crab meat
• 0.125 teaspoon onion powder
• 0.125 teaspoon garlic powder
• 0.125 teaspoon ground cinnamon
• 0.125 teaspoon dry mustard
• 0.125 teaspoon dried parsley
• 0.5 cup cooked pumpkin

Recipe Instructions

Step 1

Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.

Step 2

Add spinach and crab meat to squash mixture. Add parsley, mustard, cinnamon, onion powder, and garlic powder and mix thoroughly and evenly. Set aside.

Step 3

Heat a frying pan over medium-high heat. Spray generously with cooking spray. Add egg whites, making sure they spread to cover the entire pan. Cook until mostly set, about 2 minutes. Spoon squash mixture over 1/2 of the eggs. Add hot pepper sauce. Fold eggs over, covering the contents of the omelet. Cook to desired crispness, 2 to 3 minutes more. Transfer to a large plate and serve.